German Style Tofu & Potatoes

Fall is in the air, and I am so ready to start using my oven again. There is absolutely nothing like pulling a hearty meal out of a hot oven.

I came up with this recipe while making a mustardy tofu marinade. The flavor made me think of sausage, so the sauerkraut and potatoes just seemed like a natural fit. I hope you enjoy this as much as I did!












2 teaspoons Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 block extra firm tofu 12-14 oz, drained and cut into small strips approximately 1/4″ x 1″
1/2 cup sauerkraut
1 lb fingerling potatoes cut into approximately 1″ chunks (I used red fingerlings.)
approximately 1/4 lb of vidalia onion
Black pepper
Additional olive oil for cooking


1 Put mustard, oil, vinegar and 1/4 teaspoon each of salt and black pepper into a small bowl. Beat until well combined.
2 Place tofu into a bowl, and drizzle marinade over the top. Gently turn tofu to coat. Cover the bowl and refrigerate for at least a few hours or overnight.
3 Once tofu has marinated, preheat oven to 375˚.
4 Coat the bottom of a roasting pan or casserole dish with olive oil. Add in tofu and sauerkraut.
5 In a separate roasting pan, place potatoes with olive oil & salt.
6 Place both in the oven and cook at 375˚ for an hour, stirring both about 30 minutes in.
7 While those are cooking, thinly slice a quarter of a large vidalia onion (approximately 1/4 lb).
8 After tofu and potatoes are cooked, combine them with the raw onions in a serving bowl and mix. The heat will soften the onions slightly. add additional salt and pepper to taste.


One comment

  1. Delicious! Just made this and ate it right out of the pan 🙂

    Comment by Ashley Summers Flynn on March 16, 2017 at 11:49 pm

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